Risotto with Grilled Vegetables Recipe

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The Italian dish, risotto, can be enhanced in countless ways. In this recipe, summer squash, asparagus, and Italian dressing transform this rich, creamy rice dish into a substantial side dish that could just as easily be served as an entree.
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Servings:
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Ingredients
  • 1 cup uncooked risotto
  • 2 medium summer squash - unpeeled, sliced into 1/4-inch slices
  • 1 bunch asparagus - stems snapped
  • olive oil for drizzling
  • 2 teaspoons seasoning salt
  • 1/3 cup Italian dressing of choice
  • parmesan cheese - grated (for garnish)
Container: medium bowl, serving bowl
Directions
PREP
15 mins
COOK
20 mins
READY IN
45 mins
  • Cook risotto according to package directions.
  • Meanwhile, heat the grill to medium.
  • In a medium bowl, add the sliced squash and stemmed asparagus.
  • Drizzle with olive oil and sprinkle with seasoning salt.
  • Place in a grill rack, and then place the grill rack onto the grill.
  • Make sure the squash slices and the asparagus are in one layer so all of the pieces are evenly grilled.
  • Close the grill lid and cook for 3-5 minutes.
  • Turn once and continue grilling until slightly browned, approximately 3-5 more minutes.
  • Remove the vegetables from the grill.
  • Cut the asparagus into bite-sized pieces.
  • When the risotto is done, add all of the vegetables to it.
  • Pour Italian dressing over all, and mix well.
  • Garnish with fresh grated parmesan cheese.
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